Ingredients
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1 1/2 lbs spinach, cleaned, stemmed, torn or 1 1/2 lbs cut into smaller pieces and washed in several changes water
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1/2 cup olive oil
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1 small onion, chopped
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1/4 cup lemon juice
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2 tablespoons minced fresh dill
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3 cups water
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salt
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fresh ground black pepper
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1 tablespoon tomato paste
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feta cheese
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kalamata olive
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1 1/4 cups rice, short-grain is best (or use Arborio, but at a pinch, you can use converted. I often make it with brown rice for more fibe)
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1 leek, chopped
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1 cup chopped spring onion (white and green)
Instructions
- In a deep pan heat oil and gently fry onion and leek (if used) until soft.
- Wash (or soak if necessary depending on what kind of rice you use) rice, drain and add to onion.
- Cook for 5 minutes, stirring frequently.
- Add remaining ingredients, except spinach, and bring to the boil. Cook for 10 more minutes (longer, if using brown rice).
- Add the spinach, stir well and cover. Reduce heat and simmer on low heat for 5-6 minutes.
- Remove from heat.
- Leave tightly covered and allow to stand at least 1/2 an hour before serving.
- Serve with feta cheese, kalamata olives, crusty, peasant-style bread, a glass of wine and you'll think you're in Greece!